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RE Jfood's goat cheese ravioli in the chicken pot pie post

These look SO GOOD!!!!!! I was looking for something to make for Valentine's Day and these are it I think!

My question is, how different is it to use the wonton wrappers vs. fresh made pasta? I don't have a pasta machine and I've never made pasta...

Thoughts?

Thanks! (to Jfood and anyone else)

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  1. People swear by wonton wrappers, but I find them to be too flimsy. I don't think they cook up well, and they don't have the proper chewiness for pasta. If you're in a pinch, go for them, but I don't recommend it.

    You don't need a pasta machine if you're comfortable using a rolling pin. Just make sure that you roll the pasta out pretty thin. Cut slices off and throw them in boiling water to taste test them as you go.

    1. Thought the recipe should come over.

      Ravioli:
      8 ounces soft fresh goat cheese
      1/3 cup grated Parmesan cheese plus additional for sprinkling
      1/4 cup mascarpone cheese
      2 tablespoons chopped basil
      Use your favorite pasta recipe and thinnes one fromthe end or 18 wonton wrappers (jfood used his new favorite pasta recipe and doubled this recipe)

      1 - Place a sheet of wax paper on a baking sheet and lightly sprinkle with cornmeal.
      2 - Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, marscapone and basil in medium bowl and incorporate with a wooden sppin.
      3 - Roll pasta dough to the penultimate thinness. Only roll enough to make 12 ravioli squares.
      4 - Use a 2" square ravioli cutter and cut squares and arrange on your work surface. (Work with 12 pieces at a time) Trim excess pasta around edges.
      5 - Place 1 tablespoon cheese filling in center of each wrapper.
      6 - Place another wrapper on top and using fingertip, dampen edges of wrappers with water and seal all 4 edges tightly.
      7 - Repeat with remaining wrappers and filling.
      8 - DO AHEAD: Can be made 8 hours ahead. Cover and chill.

      Cook in high simmer water for 8-10 minutes. Remove with slotted spoon. Serve with a small dollop of Marinara Sauce on top.

      Recipe for ravioli pasta is:

      2.5 Cups flour
      1 cup semolina
      5 XL eggs
      Make as you would any pasta and roll to next to thinnest setting.

      7 Replies
      1. re: jfood

        Jfood,

        Can I use the fresh pasta sheets intended for lasagna? The local specialty shop makes their own pasta almost daily.

        Thanks in advance,
        MM

        1. re: MaspethMaven

          Jfood sometimes buys sheets from a local Italian store as well for lasagne. In fact today when he left the house he told mrs jfood he was buying a sheet or two since he had plaenty of goat cheese filling left and no pasta. He is buying 2 sheets, cutting, putting through the machine forthe correct thinness and then filling. He probably has another 15-20 raviolis left to make tonight.

        2. re: jfood

          Ah, we started something. I too had thought that it needed to move but was lazy. Is there any reason that I can't cut the dough with a knife? x,mom

          1. re: c oliver

            You can use an empty can if you like as well to get some nice round shapes, or any cookie cutter. Hey about some mickey mouse ravioli.

            1. re: c oliver

              I use champagne flutes to make small ones...

            2. re: jfood

              Hi, kid. Finally found semolina at WF today. Yay. I currently only have lots of large not XL eggs. Would you arbitrarily start with 6 in that case. Remember, with my lack of humidity, the flour just sucks up the liquid. Thanks, mom.

              1. re: c oliver

                Or better perhaps to hold back some of the flour? 1/2 cup?

            3. Great recipe and I am excited to try this!!!

              jfood, or anyone else, does this freeze well?

              2 Replies
              1. re: cityhopper

                freeze well. Jfood would recommend freeze first n a cookie sheet and then into a freezer bag or foodsaver, if you have.

                1. re: jfood

                  That's what I did. Didn't use my Food Saver so I laid them flat in a zipping bag and put a layer of wax paper between the layer so they wouldn't stick. Worked just fine. I haven't fixed these in a while. Thanks for reminder.